Soak buckwheat groats in the boiling water for 2 hours until all the water has been absorbed. Peel, core and dice the pear. Dice the candied ginger and dried dates. Dissolve the yeast in lukewarm water in the mixing bowl of your stand mixer.

Add in maple syrup, soaked buckwheat groats, flours, hazelnuts, and salt. Mix first at slow speed for 4 minutes, then increase the speed and mix for a further 4 minutes. Fold in diced pear, candied ginger, and soft dates. The dough is rather sticky.

Turn it onto a floured work surface and dust the dough with a little flour. Cover with a kitchen towel and rest for 30 minutes at the room temperature. Fold and shape the dough into a round every 10 minutes.

Grease a loaf pan or line with parchment paper. Place the dough into the pan and rest for another 30 minutes. Meanwhile preheat the oven to 210C/410F with a roasting tray filled with water at the bottom of the oven. Bake the bread in the middle rack of hot oven for 45-50 minutes.

That's a grand bread Angie! I have been planning for over a month to make Klotzenbrot (you might now it). That bread calls for dried pears. The fresh pears must be giving your bread a nice moist feel. Keep me a slice aside please! =D

I've never used pears in a bread but it looks wonderful! I am also sad to say I haven't tried baking with buckwheat but am very interested to do so. Thanks for another glimpse of your lovely creations!

I'm absolutely LOVING these bread recipes you have been sharing recently! Not only do they look delightful and filling, but they are fun takes on bread we've all tasted before. I can't say I have ever eaten buckwheat bread OR bread with pear and hazelnuts in it, but you better believe I want to try it now!

This looks amazing. I love buckwheat pancakes but I've never thought to do a bread recipe before. Thank you for sharing...and for your kind and generous words. I hope you have a beautiful weekend with good food and friends.

Buckwheat flour is my new favorite ingredient and this bread looks fantastic, Angie. I love all the wonderful flavors in it. I'll have to search for buckwheat groats. Haven't seen them in my local market.

I just had to make this and I am so glad I did. It is absolutely delicious. You can really taste the ginger, pear and hazelnuts, as well as the lovely flavour from the double helping of buckwheat. The first time I made it, as above, it didn't work that well for me I am afraid to say. But I wanted to try it again so the second time I left it in a warm place to rest instead of at room temperature and it was much better: first time 30 minutes (I didn't fold), second time 45 minutes. I guess a lot of different factors contribute to success or otherwise and this way worked better for me. I am sharing it in case others find the same. Thank you for yet another fabulous recipe and introducing me to new flavours (and ingredients in the form of the groats).

As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!